Zucchini Bread

So many folks are starting to get in a good crop of zucchini right about now, even with the heat wave.  It is a delicious and versatile vegetable, and this is one of my most favorite recipes!  I used to make a lot of this up and put it in the freezer to enjoy all year long, but it never lasted through the fall, because it got eaten up so fast!

To begin with, I usually use my food processor and shred the zucchini, but a hand grater will work just as well, or you could hand chop it down fairly fine.  The zucchini keeps the bread moist and adds a great deal of nutritional value to the product.  It's a great way to get green veggies in to your kids.  This is a simple, but delicious recipe, and is more like cake than bread!  I hope your family loves it!

3 eggs
2 C. shredded zucchini
2 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 C. sugar
1 C. oil
3 C. all purpose flour

Optional:
1/2 C. Chopped nuts
1/4 tsp ground ginger

Beat the eggs.  Add in oil, sugar, zucchini, and vanilla.  Stir in all dry ingredients.  Pour into two greased and floured loaf pans.  Bake at 325 for 1 hour.